Ingredients:
16 California baby artichokes
¼ cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced 1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon
each dried basil and rosemary, crushed
½ cup chicken broth
1 pound fettuccine, cooked and drained

Cooking Instructions:
Deleaf, remove chokes from artichokes cut into halves. Brown chicken in large skillet with
2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and
sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook
until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with
chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.